Coconut Cream Cake
A beautiful cake that's perfect for a holiday or special occasion.
Ingredients
- Cake
- 1 box Duncan Hines Butter Cake Mix yellow or white
- ¼ cup corn oil
- 3 eggs
- 1 small carton sour cream
- 1 tsp. pure vanilla extract
- 8 ½ oz. can Coco-Lopez Coconut Cream Find in drink mix section of grocery store liquor aisle or wine/liquor store. Use slightly less than the whole can.
- Filling Between Layers
- 1 small carton Cool Whip use Light, if preferred
- 1 tsp. pure vanilla extract
- Cream Cheese Frosting
- 8- oz. cream cheese room temperature
- 1 box powdered sugar sifted
- 2 Tbs. milk
- 1 Tsp. pure vanilla extract
- 1 can or bag flake coconut
Instructions
- Mix all ingredients in large bowl, and pour evenly into prepared pans and bake about 30 minutes. Cool completely before frosting. Tip: After cooling, brush off crumbs, wrap in plastic wrap & refrigerate for at least an hour, or overnight, before filling and frosting.
- Combine Cool Whip and vanilla
- Preheat oven to 350 degrees. Butter and flour three 9-inch round cake pans.
- Blend sifted powdered sugar into softened cream cheese. Add milk and vanilla.
- Place 1 cake on cake pedestal or plate, spread with some Cool Whip filling. Top with another cake and filling, then top with final cake. Frost the top of this layer and the sides of cake with Cream Cheese Frosting. Sprinkle coconut on top & sides of cake.
- Top the iced cake with a mound of dry, fresh strawberries in the center. Or for an Easter theme, use green-tinted coconut to form a “nest” on top of cake for a few jellybeans
